@b.profession: #اكسبلور #yup #الشعب_الصيني_ماله_حل😂😂 #شعر #بروتين_الشعر

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Sunday 07 June 2026 21:25:43 GMT

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خبيرة ميكب وصبغة 💗🥹 :

هاد شغلي ورزقي صح تعبت مافي حدا اقدر استند عليه غير ربي العالمين 🤲

2026-07-05 14:11:35

4

lamyaa🌹🇸🇦 :

اي والله عشت الحاله هذي بس انا تركت الشغل

2026-06-08 19:21:10

4

qamr :

الله يعطينا القوه والصحه هذا رزقنا

2026-07-09 22:55:21

0

Fouz :

@Fouz: اي والله فعلا رزق الحلال تعب 😔💔الله يرزقنا جميعا اضعاف استشور من قلبي وكل خدمات الصالون والم الظهر الحمدلله على كل حال 🥺

2026-08-25 02:20:57

1

M :

يمين بالله كل يوم احس نفس الاحساس وأكثر يارب الفرج من عندك

2026-07-06 12:10:34

0

Hair style 💇🏻‍♀️ :

حقيقي والله اصدق تصوير

2026-06-29 05:51:02

0

A❤️M :

الله يوفقك يا رب العالمين 🤲♥️

2026-06-16 14:16:56

1

((M))منار :

الحمدلله

2026-08-05 15:25:21

0

ندية :

😌الحمدلله

2026-07-30 15:14:27

0

Dalo :

للان لكن الحمدلله على كل حال 🥹🕊️

2026-08-15 00:09:54

0

hno.63122 :

صحيح انه تعب و جهد و وقفه طويله بس بنات حقيقي الحمدالله على نعمة صنعة العيد فخورين فيها الحمدالله للابد رب يقوينا 😍❤️تحية لكل هير ارتست 🫡🌹

2026-08-02 20:30:59

1

بحر 🌊 :

الله يوفقك يابسومه ويرزقك من واسع فضله

2026-06-08 16:31:58

1

🤎🐆 :

الله يوفقك يارب🥹🤍

2026-06-07 23:07:08

1

son :

مدري وش اقول

2026-06-08 20:06:58

0

HIDAYAH :

فخورين فيكي ربي يقويك و يرزقك من فضله انتي افضل اخصائية ماشاء لله تبارك الله ماقد شفت احد نفس شغلك ❤️❤️❤️

2026-06-09 07:25:10

1

qamr :

غير الم الركب من كثر الوقفه والحساسيه بصدر والكتمه من المواد والسبريهات

2026-07-09 22:54:31

0

roro Hatem :

السلام عليكم

2026-08-11 21:12:49

0

queen🎧-💜 :

نفس الوضع اذا زبونة طاقة ايجابية تنسى تعب 😢

2026-08-27 21:08:28

0

…….. :

اي والله 💔💔💔💔

2026-06-08 22:37:11

0

hi'A🌸 :

صادقه أنا مثلك

2026-08-20 04:29:49

1

ضفائر الرياض :

أنا من بعد ما انتهي من الزباين إلا ورجليني متورمه بس ارجع البيت مبسوطه من بعد التعب 🥰

2026-07-03 00:10:03

0

rebka :

🥺🥺🥺

2026-08-09 18:19:39

0

أميرة زوجي 🇲🇦❤️🇸🇦 :

💔💔💔

2026-07-08 16:32:13

0

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Detik-detik paling mencekam yang bakal bikin bulu kuduk kamu berdiri! 😱 Bukan cuma sekadar horor biasa, adegan ruqyah di film Munafik versi Indonesia ini benar-benar menyajikan ketegangan tingkat tinggi yang intens dari detik pertama. Bayangkan saat proses penyembuhan, sang wanita justru kerasukan iblis, melawan dengan brutal, hingga memuntahkan hal-hal tak kasat mata. Sanggupkah sang pemuka agama menghadapi teror sekuat ini? Temukan jawabannya di bioskop mulai 3 September 2026! Berani nonton sendirian? 👀 @Unlimited Production #FilmMunafik #MunafikMelawanIblis #MunafiknyaIndo #BahayaJadiMunafik #cpfMMI

Detik-detik paling mencekam yang bakal bikin bulu kuduk kamu berdiri! 😱 Bukan cuma sekadar horor biasa, adegan ruqyah di film Munafik versi Indonesia ini benar-benar menyajikan ketegangan tingkat tinggi yang intens dari detik pertama. Bayangkan saat proses penyembuhan, sang wanita justru kerasukan iblis, melawan dengan brutal, hingga memuntahkan hal-hal tak kasat mata. Sanggupkah sang pemuka agama menghadapi teror sekuat ini? Temukan jawabannya di bioskop mulai 3 September 2026! Berani nonton sendirian? 👀 @Unlimited Production #FilmMunafik #MunafikMelawanIblis #MunafiknyaIndo #BahayaJadiMunafik #cpfMMI

This pumpkin coffee cake has a creamy pastel de nata inspired Portuguese custard center flavored with vanilla, lemon and cinnamon, all hidden beneath a thick buttery cinnamon crumble and moist pumpkin cake. PUMPKIN COFFEE CAKE WITH PORTUGUESE CUSTARD FILLING Ingredients Portuguese Custard Filling 2 cups whole milk ½ cup heavy cream ½ cup granulated sugar, divided 5 large egg yolks ¼ cup cornstarch 2 tsp vanilla paste 1 strip lemon peel, no white pith, about 3” long 1 small cinnamon stick 1/8 tsp kosher salt 1 TBSP unsalted butter Pumpkin Coffee Cake 3 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp kosher salt 2 tsp ground cinnamon 1 tsp ground ginger ½ tsp nutmeg 1/8 tsp ground cloves ¾ cup unsalted butter, softened 1 cup packed light brown sugar ½ cup granulated sugar 3 large eggs, room temperature 1 TBSP vanilla paste 1 (15 oz.) pumpkin puree ¾ cup full-fat sour cream ¼ cup whole milk Dense Cinnamon Crumble 1 ¾ cups all-purpose flour 1 cup packed light brown sugar ¼ cup granulated sugar 2 tsp ground cinnamon ½ tsp kosher salt ¾ cup (12 TBSP) unsalted butter, melted and cooled 1 tsp vanilla paste Directions To make the Portuguese custard, combine the milk, cream, ¼ cup sugar, lemon peel and cinnamon stick in a saucepan. Heat until steaming and just beginning to simmer. Remove from heat and let infuse for 10 minutes. Whisk yolks, remaining ¼ cup sugar, cornstarch and salt until smooth. Remove lemon peel and cinnamon stick. Slowly whisk about 1 cup warm milk mixture into yolks, then whish everything back into the saucepan. Sook over medium-low heat, whisking constantly, until very thick like pastry cream, about 3-5 minutes after it begins thickening. Remove from heat and whisk in vanilla and butter. Transfer to a bowl, press plastic wrap directly against the surface and cool completely. Refrigerate until cold. To make the crumble, Combine the flour, brown sugar, granulated sugar, cinnamon and salt. Stir vanilla into melted butter and pour over dry ingredients. Mix with a fork, then squeeze mixture together with your hands to create substantial irregular chunks and refrigerate. Prepare the pan. Heat the oven to 350 degrees. Grease a 9x13 pan and line with parchment paper leaving an overhang on the long sides. To make the pumpkin batter, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. In a separate large bowl, beat butter, brown sugar and granulated sugar about 3 minutes until light and fluffy. Beat in eggs one at a time, followed by vanilla, pumpkin and sour cream. Add dry ingredients in two additions, alternating with milk. Mix just until combined. Batter should be thick and scoopable. Spread about 55% of the pumpkin batter into the prepared pan, bringing batter slightly higher around the perimeter. Spoon chilled custard over the batter and spread evenly, stopping approximately ½ inch from edges. Dollop remaining pumpkin batter over custard. Gently spread dollops together with an offset spatula without disturbing the custard layer. Completely cover the top with the chilled crumble. Do not press the crumble down. Bake at 350 degrees F for 50-60 minutes until the crumble is lightly golden and pumpkin cake is set. Test a cake portion rather than inserting a toothpick directly through the custard. If custard browns too quickly, tent with a loose piece of foil. Cool at least 1 hour before cutting. After cake is completely cooled, cover and refrigerate because it has the custard center.#autumn #fallbaking #pumpkinrecipes #pumpkincoffeecake #halloweenrecipes

This pumpkin coffee cake has a creamy pastel de nata inspired Portuguese custard center flavored with vanilla, lemon and cinnamon, all hidden beneath a thick buttery cinnamon crumble and moist pumpkin cake. PUMPKIN COFFEE CAKE WITH PORTUGUESE CUSTARD FILLING Ingredients Portuguese Custard Filling 2 cups whole milk ½ cup heavy cream ½ cup granulated sugar, divided 5 large egg yolks ¼ cup cornstarch 2 tsp vanilla paste 1 strip lemon peel, no white pith, about 3” long 1 small cinnamon stick 1/8 tsp kosher salt 1 TBSP unsalted butter Pumpkin Coffee Cake 3 cups all-purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp kosher salt 2 tsp ground cinnamon 1 tsp ground ginger ½ tsp nutmeg 1/8 tsp ground cloves ¾ cup unsalted butter, softened 1 cup packed light brown sugar ½ cup granulated sugar 3 large eggs, room temperature 1 TBSP vanilla paste 1 (15 oz.) pumpkin puree ¾ cup full-fat sour cream ¼ cup whole milk Dense Cinnamon Crumble 1 ¾ cups all-purpose flour 1 cup packed light brown sugar ¼ cup granulated sugar 2 tsp ground cinnamon ½ tsp kosher salt ¾ cup (12 TBSP) unsalted butter, melted and cooled 1 tsp vanilla paste Directions To make the Portuguese custard, combine the milk, cream, ¼ cup sugar, lemon peel and cinnamon stick in a saucepan. Heat until steaming and just beginning to simmer. Remove from heat and let infuse for 10 minutes. Whisk yolks, remaining ¼ cup sugar, cornstarch and salt until smooth. Remove lemon peel and cinnamon stick. Slowly whisk about 1 cup warm milk mixture into yolks, then whish everything back into the saucepan. Sook over medium-low heat, whisking constantly, until very thick like pastry cream, about 3-5 minutes after it begins thickening. Remove from heat and whisk in vanilla and butter. Transfer to a bowl, press plastic wrap directly against the surface and cool completely. Refrigerate until cold. To make the crumble, Combine the flour, brown sugar, granulated sugar, cinnamon and salt. Stir vanilla into melted butter and pour over dry ingredients. Mix with a fork, then squeeze mixture together with your hands to create substantial irregular chunks and refrigerate. Prepare the pan. Heat the oven to 350 degrees. Grease a 9x13 pan and line with parchment paper leaving an overhang on the long sides. To make the pumpkin batter, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. In a separate large bowl, beat butter, brown sugar and granulated sugar about 3 minutes until light and fluffy. Beat in eggs one at a time, followed by vanilla, pumpkin and sour cream. Add dry ingredients in two additions, alternating with milk. Mix just until combined. Batter should be thick and scoopable. Spread about 55% of the pumpkin batter into the prepared pan, bringing batter slightly higher around the perimeter. Spoon chilled custard over the batter and spread evenly, stopping approximately ½ inch from edges. Dollop remaining pumpkin batter over custard. Gently spread dollops together with an offset spatula without disturbing the custard layer. Completely cover the top with the chilled crumble. Do not press the crumble down. Bake at 350 degrees F for 50-60 minutes until the crumble is lightly golden and pumpkin cake is set. Test a cake portion rather than inserting a toothpick directly through the custard. If custard browns too quickly, tent with a loose piece of foil. Cool at least 1 hour before cutting. After cake is completely cooled, cover and refrigerate because it has the custard center.#autumn #fallbaking #pumpkinrecipes #pumpkincoffeecake #halloweenrecipes

#romariz

Tết gặp lại ☺️#xhuonggg

Tết gặp lại ☺️#xhuonggg

@Rafael Cabral acho que o que ele mais gostau foi rede kkkk #mjmusiccy #rafaelcabralcy

@Rafael Cabral acho que o que ele mais gostau foi rede kkkk #mjmusiccy #rafaelcabralcy

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